Pizza Expo Exclusives

Pizza Today Staff
If you’ve even been to International Pizza Expo in Las Vegas, you’ve no doubt witnessed –– or participated in –– the numerous competitions held throughout the four-day show. From acrobatic dough throwing to pizza-making and fastest box folding, there are several ways to show your stuff and win (fame AND cash). All categories are open for registration now.Read More
Mike Morgan
The technology streamlines operations, minimizes errors and collects data. Most modern pizzerias have POS systems that are capable of collecting massive amounts of useful—and sometimes not-useful—data. My Pizza Expo seminar for March 2014, Marketing Through Your POS System, looks to provide small- and medium-sized pizzeria operators some direction on what to do with all of this data.Read More
Michael Shepherd
My small-town carryout-only pizzeria with sales of $286,000 makes more than 20 percent in profit. My small-town dine-in, delivery and carryout pizzeria with sales of more than $700,000 makes a profit in the high teens. And my newest location, which is primarily a full-service pizzeria with sales topping a million per year, makes well over 20 percent in profits.
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Eric Chester
We expect our employees to perform the job they were hired to do for the wage we are paying them. If they go far above and beyond the norm, they will be recognized, promoted and given a raise. If they screw up, they’re going to hear about it. Those who simply do their job, get to keep their job. And that should be enough, right?Read More
Pizza Today Staff
Pizza Today partnered with Yellowberri creative studio to capture all of the excitement of the 2013 International Pizza Expo. Check out the first video in the series, “International Pizza Expo: The Experience.”Read More
Bill Oakley, Executive V.P.
If you were in Las Vegas, then you know that International Pizza Expo® was THE place to be. You could feel the energy and pizza enthusiasm from the moment you walked into the Las Vegas Convention Center.

The Traditional Division of the International Pizza Challenge™ had the following regional winners and wild cards that advanced to the finals:
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Pizza Today Staff
We're looking for the best photos taken by attendees at Pizza Expo 2013 next week in Las Vegas — and we're giving away two iPads for the best of the best.

The rules are simple: Your photo must be taken at the show March 19-21 and posted by Wednesday at 9 p.m. either to Facebook or Twitter @PizzaExpo. We'll be gathering up the best images and selecting two winners —one from the Facebook posts and one from Twitter. The winners will be announced on Thursday.
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Christine Corelli
In far too many businesses leadership has fallen by the wayside. That includes owners and managers in the pizza business. The economy, rising costs, fierce competition and long days and nights have caused most owners to have little, if any, time to think about their ability to lead. They are simply trying to stay afloat. Read More
Michael Attias
In the restaurant industry, I truly believe the difference between owning a job and owning a business is catering. The difference between eking out a living and living a great life is catering.

Before I sold my interest in my restaurant at the end of 2006, I had built my sales to over three million dollars a year out of a hundred and four seat restaurant.
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TJ Schier
Tired of having another week of employees calling off, being late or making complaints like, “I hate it when it’s busy”? Feel like you are in the dark, with no idea where to turn to help improve your pizza operation?

Stop the insanity! While there is no one simple solution to this restaurant dilemma, there are a number of proven strategies to help make running a pizza restaurant more efficient, effective and profitable.
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Shawn Randazzo
Chances are your pizza delivery service represents a major portion of your business profits, but it can also represent a major expense. Because there are many variables that dictate your delivery service profits—drive times, employee pay model, marketing, number of orders in a given time frame—it can seem difficult if not impossible to gain control over this part of the operation.Read More
Shawn Randazzo
Every business owner wants a company culture in which employees are happy to work hard to foster business growth and profits. But achieving this winning atmosphere can prove elusive. First and foremost, you must have a well-defined company vision, mission and set of values. What is your company all about? Where is it now? Where is it going? Next, develop a strategic action plan for getting there. When it’s time to execute the plan, your company culture should be evident in every aspect—from your marketing materials to your menu items to your employees. The first two are relatively easy to implement, but the real return comes from your employees. Read More
Larry Oxenham
Few businesses become successful without a solid plan. Many businesses plan for things like start-up expenses, overhead, retirement plans, equipment, construction, payroll, accounts receivable … the list goes on. Unfortunately, many business owners neglect to factor asset protection into their business plans. Read More
Ray McConn
Having owned and operated restaurants for the past 40 years, I have seen my share of scams, schemes and pitfalls—the kind any owner can fall victim to at the cost of a considerable amount of profit. These “situations” are at the outset seemingly innocuous and hardly raise a blip on your management radar. They are, unfortunately, of legal origin and thereby difficult (read “expensive”) to remove yourself from.Read More
Mark Gold
In a memorable scene from the 1967 movie “The Graduate,” Mr. McGuire offers a cryptic suggestion about the key to future for the young college grad played by Dustin Hoffman.

Mr. McGuire: “I just want to say one word to you. Just one word.”
Benjamin: “Yes, sir.”
Mr. McGuire: “Are you listening?”
Benjamin: “Yes, I am.”
Mr. McGuire: “Plastics.” Benjamin: “How exactly do you mean?”
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Christine Corelli
Managing and motivating the younger employee can be one of the most challenging situations a manager faces. How in the world do you get optimal performance from someone in the “younger generation” who may not seem to want to be motivated? Many managers think it’s impossible to bridge the gap.Read More
Bruce Allar, Vice President, Meetings and Conferences
Bill Oakley, Executive V.P.
This year we’re expanding our education program to include more than 85 business-boosting seminars, demonstrations and workshops. We’ve Bill Oakley also added several new industry speakers who will address the hot-button issues facing @PizzaExpo pizzeria operators today.Read More
Bill Oakley, Executive V.P.
I want to personally thank all of the pizza professionals who attended this year’s Pizza Expo®. This year’s show was undoubtedly one of the biggest and best industry events ever held, with a show floor the size of nearly 5½ football fields with 455 exhibiting companies and 1,000-plus booths all devoted to America’s favorite food – Pizza!Read More
Mandy Detwiler, Managing Editor
Few people in the pizza industry haven’t heard of International Pizza Expo, the three-day event that brings together vendors, operators and restaurant professionals. The show has changed over the years, and 2013 is no different –– with competitions, cash giveaways, business-boosting seminars and a show floor filled with products, there’s more to see and do than ever, says Bill Oakley, executive vice president for Macfadden Protech, parent company to Pizza Today and Pizza Expo. Read More
Jeremy White, Editor in Chief
There are a lot of things I admire about Tony Gemignani, the World Champion pizza maker from Tony’s Pizza Napoletana in San Francisco. He’s an astute business man and a brilliant marketer, but he remains a true artisan first and foremost. Read More
Bill Oakley, Executive V.P.
The one thing that really separates International Pizza Expo™ from all of the other general foodservice shows is our education component. There’s not another food show around where you’ll find 85 seminars and demonstrations devoted to a single industry. Read More
Bill Oakley, Executive V.P.
There’s something for every pizzeria owner and operator at International Pizza Expo, whether you’re an industry veteran or just opening your first store. If you haven’t already preregistered to attend, you better start making plans now.Read More
Pizza Today Staff
One of the highlights of every International Pizza Expo is the open discussion filled with helpful insights, off-the-wall talk and plenty of beer. We call it Beer & Bull. Others call it an educational party. Here, we kick things off prior to the 2013 Expo with a print edition of Beer & Bull.
Meet the Players:
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Bill Oakley, Executive V.P.
In today’s business climate, it’s not just about knowing how to produce a quality pizza or understanding your customers’ needs and wants if you want to maintain and grow your pizzeria. Attending an industry trade show is the best vehicle for obtaining new knowledge, insight and ideas that can help you position your pizzeria for future growth.Read More
Aaron Allen
So much of what happens in a restaurant is creative. All cooks like to think of themselves as artistes. It is, after all, called the culinary arts. But when it comes to the menu, that’s where science kicks in. In fact, too much creativity on a menu can have negative consequences.Read More
John Holl
When Dan Richer opened his second pizzeria venture, Razza Pizza Artigianale, earlier this year, he had a clear vision in mind. All the ingredients would be locally sourced and everything that could be made in-house would be. Read More
Pizza Today Staff
At International Pizza Expo, attendees not only have the dozens of business-boosting seminars to choose from and a show floor full of opportunities –– they also have the potential to win big in a number of contests throughout the three-day show. The International Pizza Challenge is the country’s most competitive pizza event, with contestants from across the globe competing for regional and style titles.Read More
Bill Oakley, Executive V.P.
Pizza Expo® has something for everyone –– whether you’re looking for new ways to create revenue or just want to find out about the latest industry trends and products. The one thing that really separates Pizza Expo from all of the other general foodservice shows is the fact that there’s only one tradeshow where you’ll find over 80 industry specific seminars, workshops and demonstrations, 450 exhibiting companies and 1,000 booths all devoted to pizza and that’s Pizza Expo.Read More
Bill Oakley, Executive V.P.
Las Vegas Convention Center March 24 – 27, 2014 I’ve got some exciting news to share with you regarding next year’s International Pizza Expo®, which is slated for March 24 – 27 at the Las Vegas Convention Center. Read More
Bill Oakley, Executive V.P.
This year we’re celebrating our 30th anniversary and we have plans to make this year’s Expo the biggest and best show ever. With more than 1,000 booths, International Pizza Expo, “The Show of Shows,” is the largest and most powerful pizza industry event in the world. Read More
Bill Oakley, Executive V.P.
If you’re looking for new ways to create revenue or just want to find out about the latest industry trends and products, then International Pizza Expo, March 24-27, 2014, is the show for you! International Pizza Expo is the only industry event where you’ll find more than 85 industry-specific seminars, workshops and demonstrations, 450 exhibiting companies and 1,000 booths.Read More
Rebekah Spetnagel & Julie Bush
Bill Oakley, Executive V.P.
The two things that really separates International Pizza Expo® from general foodservice shows are our tradeshow floor and education program — which are totally devoted to the pizza industry. In fact, there’s not another food show, let alone another so-called pizza show, where you’ll find five full days of pizza-specific seminars, workshops, demonstrations, networking opportunities and contests all devoted to a single industry.Read More